ROASTED PUMPKIN AND CARROT SOUP

This delicious soup is best served as a main meal with a bread of your choice. You can also freeze this Indian inspired soup, so all you need to do if you are really hungry is, heat this soup and its ready to be had.

PREP 55 mins

SERVES 4

INGREDIENTS 

1 large pumpkin, chopped into pieces
4 carrots, cut into pieces
1/4 cup olive oil
 2 brown onions, sliced
2 garlic cloves, crushed
1 tablespoon mustard seeds
 2 teaspoons ground coriander
 1 teaspoon ground cumin
 1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
4 cups vegetable broth
2 cups water

LETS COOK IT UP!

Preheat the oven to 200 degrees C. Roast the carrots and pumpkin in the oven for 30 minutes until tender. Before roasting drizzle some olive oil on the pumpkin and carrots.

In a pan on medium heat cook the onions in the remaining oil until light brown. Add all the remaining ingredients except the water and the broth.

Add the roasted vegetables and then the water and the broth.

Let it cook for ten minutes.

Place the mixture in a blender. Transfer to the pan once again and let it cook for ten minutes.

Serve hot.

 

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